11 minutes ago
Thursday, April 15, 2010
But last night, I rummaged through the cupboards and fridge and came up with a delicious meal for myself, sort of by accident. It's a light, healthy, tuna salad (I haven't trusted the mayo-based kind since my freshman year of college when I ate it everyday and gained 25 pounds- though the beer may have had something to do with that, too), with my favorite - cannellini beans. And the best part is that it mostly came out of cans, making it super fast and easy, and cheap, cheap, cheap, to boot. This one will definitely make a repeat appearance on the menu on a night when JM is home. Unlike the bowl of cereal I had for lunch.
Tuna and White Bean Salad
1 can (19 oz) cannellini beans
1 can (5 oz) tuna packed in olive oil
2 tablespoons capers (drained)
1/3 cup chopped parsley
1/2 small red onion, sliced thinly
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon dijon mustard
salt and fresh ground pepper to taste
salad greens, sandwich bread, or toasted bread rounds (optional)
What you do:
1. Drain and rinse the beans. Drain tuna, reserving the olive oil in a small bowl (you can use the lid of the can to hold the tuna in while draining the oil). Combine tuna and beans in a medium bowl. Add the capers, parsley, and onion and mix.
2. Add the vinegar, lemon juice, olive oil, mustard, salt, and pepper to the reserved olive oil. Stir to combine and then dress the tuna mixture to taste (you may not want to use all the dressing).
3. Serve salad on top of greens, or as a sandwich, or atop grilled or toasted bread rounds as crostini.
Eat and be happy- even if you are eating alone. Look at it this way- at least you get to control the remote!